Salmon Salad

Name: Salmon Salad
Ingredients: Drain one can of salmon; one-half cup of celery; half cup of chopped blanched almonds; beat the yolks of four eggs; two tablespoons of sugar; quarter teaspoon each of salt; quarter teaspoon each of mustard; half cup of cream; 1% cups of vinegar; a tablespoon of butter

From The National home cook book, 1900

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1230Calories

41 gProtein

47 gCarbs

104 gFat

Full nutrition (34 nutrients)

Calories1230 kcal

Protein41 g

Carbohydrates47 g

Fiber8 g

Sugars29 g

Total Fat104 g

Saturated Fat33 g

Monounsaturated Fat36 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol896 mg

Sodium976 mg

Potassium1033 mg

Calcium409 mg

Iron6 mg

Magnesium215 mg

Phosphorus802 mg

Zinc4.9 mg

Copper0.8 mg

Manganese1.7 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E18 mg

Vitamin K3.4 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)2.5 mg

Folate122 mcg

Choline621 mg

Caffeine0 mg

Water625 g

As published

This recipe was extracted from The National home cook book (1900), page 73. The excerpt below is the record exactly as published.

SALMON SALAD—Drain one can of salmon thoroughly. emove the bones, bits of skin, etc., and shred fine, adding ~ one-half cup of celery. cut in pits and half cup of chopped blanched almonds. For the dressing beat the yolks of four ges. Add to them two tablespoons of sugar, quarter tea- poon each of salt and mustard and half cup of cream. — Bring the mixture to the scalding point, stirring it well. — Add 1% cups of vinegar and a tablespoon of butter

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